It is true the ambient temperature needs only to be warm for an hour or two.
Keeping it too warm past this time can lead to over-acidification.
Many people press in a pot of warm whey. Large cheeses have enough mass to retain their own heat, when covered, for an hour or two. Remember that mass is your friend. Mass=stability. So if you have a small cheese mass, you can use a large mass of whey in the press to achieve this heat sink. The 20 to 30 pound wheels I make have more than enough mass to regulate themselves, I only have to cover them. the 100 kilo wheels of Emmentaler like they make in Switzerland have enough mass that they do not even need to be covered to get a good knit.
I have said before that the general guideline I see repeated by Swiss cheesemakers is 6 to 10 pounds of weight for every pound of cheese being pressed. I have come to think that on smaller cheeses, this needs scaled up slightly, maybe to 10 to 12 pounds per pound of cheese. This is a different school of thought than most are used to, since PSI is generally what is related in the USA. Both work, just a matter of how you think I suppose.
Note that also this weight category is for a specific family of cheeses, the Swiss Alpine style. This also works for many similar cheeses, but for cheddars and some others, the weight requirements are totally different.